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Wines in bottle

Winebooks
The first bottle designed specifically for the wine was built in 1652 in England and since then it has been used in the wine industry.
You judge a wine by its color, its clarity and transparency, the intensity of scents or aromas, the fluidity and effervescence (in the case of sparkling wine).
We have 4 family of aromatic grapes: Muscat, Malvasia, Brachetto, aromatic Traminer. Many varieties have their characteristic scent: the berries in Pinot noir, the cherry in Sangiovese, the herbal notes in Merlot.
As far as sparkling wines, these will be of highest quality, the more will be small the bubbles. The foam must be evanescent and not persistent. There are three ways of making sparkling wine: the Classic method with a second fermentation in the bottle; the most suitable grapes are Pinot Noir, Pinot Meunier, Chardonnay, Pinot Blanc. The Charmat method, where the second fermentation takes place in an autoclave, is mostly used for aromatic grapes such as Malvasia and Moscato and Prosecco grape type or Riesling. The Ancestral Method used primarily in France, for example, in the Languedoc-Roussillon region, where it produces the Blanquette Méthode Ancestral St-Hilaire since 1531. In Italy we find in some regions such as Valle d'Aosta, Marche, Emilia Romagna.
In France fortified wines are called Vin de liqueur or Vin doux naturel or Vin mute. The most famous is the French Pineau des Charentes with typical grapes of the region of Cognac. This practice dates back to the sixteenth century. Then we have the Port, the Madera, the Malaga and the Marsala. Among fortified wines Spanish Sherry or Sherry, or Jerez is undoubtedly the best known. Among the flavored wines the most famous is the Vermouth, characteristic of Piedmont, produced for the first time in 1786. To get the Red Vermouth is also added the caramel.
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      • MONDADORI, 1972
      • Bookshop: La Fenice (Italy)
      • Bibliographic details: in 8°, pp. 198, leg. edit. ill. Ricette di base, menù di lavoro, con gli amici, per i giovani, menù importanti e pranzi in piedi, tutti suddivisi per stagione e con indicazione dei tempi di preparazione e cottura. 509/27 Read more

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      • CONTEMPORARY BOOKS, 1982
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      • Bibliographic details: in 8°, pp. XX, 300, bross. edit. ill.; ricette di cucina cinese per mantenere la salute di varie regioni: Shanghai, Pekino, Canton, Szechwan, Hunan, Fukien, con alcune ill. b/n e numerose massime sul cibo. 443/21 Read more

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      • FRANCO ANGELI, 1972
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      • CANESI, 1973
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      • Bibliographic details: in 8°, pp. 308, leg. edit. con sovracop. ill. Le confraternite enogastronomiche, coi nomi e gli indirizzi dei confratelli, tavv. f.t. a colori e in b/n e disegni n.t. Ottimo. 592/37 Read more

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      • GIULIO BOLAFFI, 1968
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      • Bibliographic details: in 8° (cm 24,5 x 22,5), pp. 42 nn., 473, leg. edit. ill. Schede tecniche dei vini con riprod. delle etichette in b/n, con una guida ai vini d'Italia ed una carta enologica d'Italia ripiegate e custodite in fine vol. In ottimo stato. 612/37 Read more

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      • GARZANTI, 1968
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      • Bibliographic details: in 8°, pp. 165, legatura edit. semirigida ill., carta geogr. della Liguria alle sguardie. Guida alle bellezze e alle bontà delle varie località liguri. 507/27 Read more

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      • Bibliographic details: in 8°, pp. 270, leg. edit. ill. Ottimo ricettario molto apprezzato per chiarezza e semplicità, con 550 ricette, 16 tavv. a colori e 85 in b/n e consigli pratici. Ottimo. 630/37 Read more

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      • RED, 1997
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      • Bibliographic details: in 8°, pp. 193, bross. edit. ill. Collana "L'altra medicina". Dall'allattamento all'età scolare, criteri, ricette, consigli pratici con alcune ill. b/n. 631/37 Read more

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      • GIUNTI, 1993
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      • Bibliographic details: in 16°, pp. 329, bross. edit. ill. con sguardie; "La corretta nutrizione del bambino dal concepimento all'adolescenza" con alcuni disegni e tabelle, collana: Noi tra scienza e natura. Come nuovo. 399/36 Read more

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      • OMEGA EDIZIONI, 1993
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      • MONDADORI, 1975
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      • Bibliographic details: in 8° grande, pp. 294, leg. edit. con sovracop. ill. Ottime ricette con dosaggi, consigli e suggerimenti; sovracop. e tavv. a colori disegnate da Milton Glaser. Come nuovo. 396/37 Read more

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      • SPERLING & KUPFER, 1987
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      • EDA, 1974
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      • Bibliographic details: in 8°, pp. 431, bross. edit. ill. Guida enogastronomica, ricca di notizie storiche, curiosità, note di folclore e ricette, con m. foto per la maggior parte in b/n. Ottimo. 425/37 Read more

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      • GREMESE EDITORE, 2003
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      • Bibliographic details: in 8°, pp. 245, bross. edit. ill. "Tutte le ricette che avete visto in TV e... tante altre". Testo in seppia ornato da piccole ill. in tinta, con 16 tavv. a colori f.t. in ottimo stato. 400/37 Read more

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